Swordfish with pesto of oilseeds

3_07093 SWORDFISH with PESTO of OILSEEDS INGREDIENTS for 4 PEOPLE 4 swordfish steaks (about 600 g), 100 g spring onions, 2 sprigs of tarragon, 2 sprigs of parsley, 30 ml of white wine 200 g cherry tomatoes, 50 g almonds, 50 g of hazelnuts, 2 cloves of garlic, 40 ml of extra virgin olive oil, 1 tablespoon white pepper.

Bring to a boil 1/2 l of water in a small pot, plunge the almonds and hazelnuts 2 minutes.

Drain and rub with a cloth to remove the film that covers.

Let dry 5 minutes in the air.

Peel the garlic.

Clean the Basil with damp paper towel, remove the leaves from the sprigs.

Put in an electric chopper basil, almonds, hazelnuts and garlic.

Chop everything together until you have a puree.

Put it in a bowl, and lengthen it with 3-4 tablespoons of hot water until obtaining a creamy pesto.

Sprayed with a spoon of oil and stir.

Delete the rootlet and green part of green onions.

Wash, dry and mince finely.

Wash the tomatoes, dry, remove any petiole.

Heat the remaining oil in a frying pan, saucepan, heat tomatoes 2 minutes over high heat and stir.

Drain them with a slotted spoon.

Add the spring onions and slices of fish into the Pan, sprayed with 1/2 glass of water.

Cover and cook over low heat 10 minutes.

Arrange the slices of fish in individual dishes.

Season with freshly ground pepper, decorate with the pesto.

Completed with the tomatoes and serve.